It is possible to prepare and serve a restaurant-quality steak tartare dish in your own home.
Homemade Restaurant-Quality Steak Tartare
It is possible to prepare and serve a restaurant-quality steak tartare dish in your own home.
Ingredients
- 8oz high-quality beef tenderloin
- 1.5 oz finely minced shallots
- 3 Tbsp sherry vinegar
- 1 Tbsp Dijon mustard
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp capers, rinsed & minced
- 1/8 clove of raw garlic, finely minced
- 4 drops Tabasco sauce
- 3 pickled cornichons, finely minced
- 4 finely minced chives
- ½ tsp freshly ground black pepper
- 2 egg yolks (optional)
- Salt, to taste, -- this is the most important part!
Instructions
- Locate your sharpest knife, and proceed to sharpen the blade until it is dangerously sharp.
- Clean and dry the knife.
- Place your meat in the freezer on a sheet of parchment.
- You want the beef to be frozen enough to cut into planks, but not completely frozen.
- Place your minced shallots, sherry vinegar, Dijon mustard, olive oil, capers, raw garlic, and minced cornichons in a small bowl and stir to combine.
- Allow the mixture to sit for 15 mins and stir to recombine.
- Cut your beef into 1/8” thick “planks” or slices.
- Place the 1/8” thick slices flattened out onto parchment back in the freezer for 5 minutes.
- The idea here is to not freeze the beef completely, but get it cold enough to slice and cube cleanly.
- When adequately cooled, cut the planks into small 1/8” wide julienne slices.
- Cut those slices into 1/8” cubes.
- Place the diced meat in a small bowl on ice.
- When ready to serve, mix the meat with the shallot, vinegar, mustard, and olive oil mixture you made earlier.
- Stir in the fresh chives and mix to combine.
- Season with salt and black pepper and adjust seasoning for personal preference.
- Place the meat mixture into a circle on the plate, and top with a fresh egg yolk if desired.
- Serve with French fries and garlic aioli.
Notes
This dish is best prepared in the quantity that you anticipate consuming in a single evening. Any leftover cubed beef will not last well in the fridge, and is best cut fresh on the same day that you intend to serve the dish.
